Pistachio Chocolate & Rose Water Cupcakes

Pistachio Cupcakes with Chocolate Rose Water Buttercream

Makes 10

Ingredients

For the cupcakes:

120 grams unsalted butter, softened

160 grams caster sugar

1 tablespoon rose water

2 large eggs, room temperature

200 grams self-raising flour

1 teaspoon baking powder


2 tablespoon milk 

50 grams chopped pistachios, toasted

For the buttercream:

150 grams unsalted butter, softened

300 grams icing sugar

160 grams bittersweet / plain chocolate, melted

2 tablespoon milk 

1 teaspoon rose water

Method

1. For the cupcakes: Preheat the oven to
   160 ˚C (fan)/180˚C/350˚F/gas 4. Line a 12-hole muffin tin with only 10
   cases.
2. Sift the flour and baking powder together in a large, clean bowl and
   set aside.
3. In a separate large, clean bowl cream the butter and sugar until light
   and fluffy. Add the eggs one at a time, beating well after each addition.
   Stir in the rosewater.
4. Fold in half the sifted flour, then the milk/water, then the rest of
   the flour, gently folding well to combine after each addition.
5. Gently fold in the pistachios.
6. Spoon the cupcake mixture into the cupcake cases and bake for 18-20
   minutes or until a cocktail stick inserted into the centre comes out
   clean. Remove the cupcakes from the oven and place on wire racks to cool
   completely.

1. For the buttercream: Melt the chocolate
   over a bain marie or short bursts in the microwave, leave to cool to room
   temperature.
2. In a large, clean bowl cream the butter, then
   gradually add and stir in the sugar until smooth and creamy.
3. Add the cooled melted chocolate, rosewater and milk/water.
4. Pipe the buttercream onto the cupcakes using a piping bag and then, garnish with crushed pistachios.